Gnocchi with Morels and Peas

Other wild mushrooms, such as chanterelles or black trumpets, may be used if morels are not available. To make the gnocchi ahead, freeze them on a baking sheet, then package them in a heavy-duty plastic freezer bag.

For the gnocchi: Preheat an oven to 350°F and bake the potatoes for about 1 hour, or until tender when pierced with a knife. While the potatoes are still hot, use a large spoon to scoop out the flesh and press it through a potato ricer into a large bowl. Add the flour and salt to the potatoes, using a pastry cutter to mix the ingredients together. Stir the egg into the potato mixture until blended. Add flour 1 tablespoon at a time if needed, to make a slightly firm, nonsticky dough. The less flour you use, the lighter the gnocchi will be.

Divide the dough into 8 pieces. On a lightly floured work surface, roll each piece into a rope about 1/2 inch thick. Add more fiour if needed to keep the dough from sticking. Gently press the back of a fork into the dough at l-inch intervals. Using a knife, cut the gnocchi into l-inch diagonal sections. Repeat with the remaining dough.

For the sauce: Cut the morels into 2-inch pieces. Melt the butter in a large saucepan over high heat and add the mushrooms and 1/4 teaspoon of the salt. Sauté for 3 to 5 minutes, until the mushrooms release their juices.

Making Potato Gnocchi

Gnocchi, or dumplings, are made throughout Italy from a variety of ingredients, including bread crumbs, semolina, and ricotta cheese. Potato gnocchi are a beloved Roman specialty, and making them takes practice, patience, and persistence. At their best, these petite dumplings are light and delicate. To ensure a lighter dumpling, use a potato ricer to mash the potatoes and mix the dough by hand. Gnocchi may be served with almost any favorite sauce and can be served as a first course or a main course.